Ingredients for 4 persons

4 slices of hake at 200 grams each.
4 cloves of garlic
12 clams
12 asparagus tips
2 hard boiled eggs
50 grams of peas
Juice from one lemon
1 pinch of ground black pepper.
1 sprig of parsley
Oil and salt

Method of preparation

Fill a bowl with salt water and put in the clams so that they get rid of any sand.

Peel the garlic and cut into slices. Chop the parsley.

In a casserole, preferably of clay, put the oil, (some 10 tablespoons), begin to fry the garlic and the parsley over a low heat then add the clams and the peas. .

Once the clams open add the slices of hake, salt and pepper and sprinkle with the lemon juice.

Add half a glass of water, cover the dish, cook the fish for about 5 minutes, then flip the fish slices, move the dish a little so the sauce blends then allow to cook an additional 5 minutes over medium heat.

Adorn with the asparagus tips and the hard boiled eggs cut in half. Serve from the cooking dish.